4-8 boneless, skinless chicken breasts
½ stick butter
1 onion
1 can Cream of Chicken soup
1 can Cream of Cheddar Cheese soup (or Fiesta Nacho soup)
1 can refried beans (I’ve used pinto before)
1 c. chicken broth (or more, to taste)
2 cloves garlic, chopped
½ c. half and half
2 c. shredded cheddar cheese
1 can Rotel tomatoes
1 pkg. taco seasoning
Sauté chicken in butter. Cut into pieces and set aside.
Chop onion and garlic, sauté in butter. Add chicken.
Add ½ c. water and taco seasoning (not entire package, to taste).
In a large stockpot, combine soups, beans, half and half, Rotel, cheese and chicken mixture.
Heat thoroughly and serve with a dollop of sour cream and tortilla chips.
4-8 boneless, skinless chicken breasts
½ stick butter
1 onion
1 can Cream of Chicken soup
1 can Cream of Cheddar Cheese soup (or Fiesta Nacho soup)
1 can refried beans (I’ve used pinto before)
1 c. chicken broth (or more, to taste)
2 cloves garlic, chopped
½ c. half and half
2 c. shredded cheddar cheese
1 can Rotel tomatoes
1 pkg. taco seasoning
Sauté chicken in butter. Cut into pieces and set aside.
Chop onion and garlic, sauté in butter. Add chicken.
Add ½ c. water and taco seasoning (not entire package, to taste).
In a large stockpot, combine soups, beans, half and half, Rotel, cheese and chicken mixture.
Heat thoroughly and serve with a dollop of sour cream and tortilla chips.